New Orleans Red Beans And Rice Recipe

Red Beans and Rice with New Orleans Heart and Soul

WEBJun 11, 2018 · Red Beans and Rice with Heart and Soul of New Orleans is the Monday recipe that my family loves. The creaminess of the red …

1. Heat the olive oil or bacon fat in a large pot over medium-high heat and cook the trinity (onions, bell peppers, and celery) until the onions have become translucent; add the garlic and continue to cook, stirring, for an additional minute. Add the dried parsley, thyme, basil, oregano, sage, cayenne pepper, and white pepper to the trinity and stir everything together.
2. Pour the chicken broth into the pot; add the red beans, ham hock (or bone), and the bay leaves to the pot. Bring the broth to a boil, then lower heat and cover the pot. Let the beans simmer for one hour, stirring occasionally to make sure that the beans do not stick to the bottom of the pot. After one hour, remove the lid and continue to simmer the beans for an additional 2-3 hours and the beans are tender and at the consistency that you prefer - add water or more broth, as needed.
3. Remove the ham hock (or bone) from the pot and take off the meat from the bone. Chop the meat into smaller pieces and return to the pot. Add the shot of hot sauce and adjust the flavor of the beans with salt and pepper.
4. Serve the red beans in bowls with hot white rice and garnished with green onions.

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Authentic New Orleans Red Beans and Rice Allrecipes

WEBAug 23, 2022 · Melt shortening in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot shortening until tender, 5 to 7 …

1. Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
2. Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
3. Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

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